These are probably the best gluten-free cookies I've ever made. It is often served with green tea. Copyright © 2012 - Japanese Cooking 101. You may need to adjust the amount of Tofu depending on what you are using because the water content is often different by brand. Thank you so much for the recipe- these were amazing! In winter, you can eat Dango with warm sweet red bean soup. Dango can be made from different types of flour like Mochiko or Shiratamako which are made from sweet rice, and Joshinko from Japanese sticky rice. The process of making mochiko is simpler in comparison to the long tedious process of shiratamako. Shiratamako, which can be found at Japanese grocery stores, works just fine too. When it’s hot out, you could put Dango balls on shaved ice. Again thanks for the recipes!! Hello! A lot of people have trouble with the recipe using glutinous flour. They are simply not suitable for making Japanese sweets. 3. Just like any other flour, mochiko has a shelf life of about 6 months. Mitarashi dango is a type of Japanese sweet. These days, it’s common that only Shiratamako is chosen for the recipes. If you’re trying to make Japanese sweets like mochi or dango, there is absolutely no substitute for mochiko or shiratamako. You can unsubscribe at any time by clicking the link in the footer of our emails. Rice flour =/= glutinous rice flour or sweet rice flour (mochiko). It is sometimes called Gyuhiko 求肥粉 or Daifukuko 大福粉. Therefore, Joshinko is added to make the right dango texture. What other topping would go good with this besides anko? We would not recommend to use random rice flour (other than Joshinko) because we don’t know what type of rice is used to make the flour and it may not come out glutenous enough. Recipe : Three Color Hanami Dango Dumplings Step by step. to eat. And are they safe to freeze? There are other sweet rice flours using long grain rice from other countries, but the textures and flavors are quite different. Also, how long is the dango good for (in the fridge)? In addition to mochiko, you will find another sweet rice flour called the shiratamako for making Japanese sweets like mochi. Its main ingredients are glutinous rice flour and sweet soy sauce glaze. What exactly is the cooking time and serving size for this dish? It has a jelly like starch consistency. Working in 1 cup increments, add the rice flour to the pan. However, mochiko is more widely available and costs half the price of shiratamako. In winter, you can eat Dango with warm sweet red bean soup. To make green dango, I used matcha powder and for the pink dango, I used strawberry powder. Steam the dango for 10-15 mins in the steamer on medium or high heat, depending on your steamer. Joshinko: Rice flour made from normal rice. When you make dango with the only shiratamako, the texture tends to be too soft. than some other formal desserts used in tea ceremony and such. To help it absorbs faster, just add less water to the mochiko flour. Stephanie, Dango is a Japanese sweet dumpling and sweet made from mochiko or rice flour, related to mochi and hence also called as Mochiko Dango. I’m making some exactly the same as this as soon as possible. It can be tricky to work with as it takes a longer time to dissolve in water. When it’s hot out, you could put Dango balls on shaved ice. They cook and shoot photos/videos at their home kitchen(s.). https://www.japanesecooking101.com/dango-recipe/, Nagaimo (Dioscorea opposita, Chinese yam). After cooking, your dough may also lose its stickiness and get harden quicker if you don’t consume fast enough. The Dango won’t taste like tofu unless you know what’s in it (so you might taste soy bean flavor a little since you know it). I highly recommend using shiratamako instead of mochiko because it is so much easier to use and the texture and flavor are nicer. Can i use it for dango anyway? I absolutely love your site! What is Mitarashi Dango? You can learn more about Shiratamako here. We have Dorayaki recipe too. Both mochiko and shiratamako are glutinous rice flour and used in similar purposes, but they do differ in texture and flavor. If you get to know how to make this versatile Dango, you’ll be able to enjoy making a lot of different kinds of Japanese sweets later. Buy our best-selling e-cookbook for 33 more easy and simple recipes! Dango is eaten year-round with variations in ingredients to suit the fervour of the climate. How to Make Hanami Dango Step by Step. You can buy mochiko on Amazon, Japanese supermarkets, and some Asian stores. Or, you could dip them in Kinako (soybean flour) with sugar or Kuromitsu (dark brown sugar syrup). Make the dango dough. Thank you so much for taking the time to do this . For information about our privacy practices, please visit our website. Ive tried mochi, and I know that uses rice flour, but I dont like how gooey it is. Wrap red bean paste in aluminum foil and place in the freezer for at least 3 hours. If you can find Shiratamako (白玉粉) shown above, which is another type of glutinous rice flour. https://www.japancentre.com/en/recipes/693-three-colour-dango-dumplings Although mochiko flour is made from short-grain glutinous rice, it does not contain any gluten. This glutinous rice flour is made from mochigome (もち米/糯米) and it’s different from other types of glutinous rice flour because mochigome is Japanese short-grain rice (other kinds may use long grain rice… Dango are a more casual and everyday kind of traditional Japanese sweet (how elegant could it be being on skewers?) Mochi is a Japanese rice cake that is made from mochigome (aka Glutinous rice) which is most of the time sweet. For making the best mochi, my personal choice is always shiratamako. If you’re trying to make Japanese sweets like mochi or dango, there is absolutely no substitute for mochiko or shiratamako. Bring a pot of water to a boil and add the shiratama dango. The name of dango “Mitarashi” is said to be derived from water bubbles of “Mitarashi” where you purify your hands with water at … Continue to cook for 2 more minutes. There are other sweet rice flours using long grain rice from other countries, but the textures and flavors are quite different. If you add 1/2 cup less Rice flour and 1/2 more Glutinous flour, you will have more chewy dango. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. If you love our recipes, please donate to support the site. I don’t get it. Step 1: The first step is to make the dough by combining the tofu, flour … … It’s better to use silken (soft) tofu to have a smooth texture. Is there anyway to reheat the dango after putting it in the fridge? Today you will learn how to make Mochi, but before we get started, let me give you a little background behind this delicious treat. The sky’s the limit! The ingredients could not be simpler: Mochiko and tofu. In a bowl, mix Tofu and Mochiko well with hand. And every time it failed. You can use mochiko for traditional Japanese sweets or make Japanese-inspired pastries like muffins, waffles, cakes or bars. Mochikoもち粉 is a type of glutinous rice flour (or sweet rice flour) made from mochigome which is glutinous short-grain Japanese rice. Because it is easier to find Mochiko (Koda farm brand) in a lot of grocery stores in the US, we used Mochiko in this recipe. When they are done (brownled slightly) take them off and let the cool on a wire rack. This post may contain affiliate links. Tofu makes Dango moist and soft longer than just using water. Jah, Step 4: Heat a large skillet over medium heat. 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